Thursday, October 10, 2013

This recipe is definitely not diet friendly (!) but it is the only homemade alfredo I’ve made that actually tastes like restaurant style alfredo. And it is easy! So many recipes I’ve seen call for cream cheese, or mozzarella or jack cheese… while those make a yummy white sauce, the hard Italian cheeses are a must for real alfredo!! Also, for some reason it just tastes better on fettuccine than another cut of pasta. So grab these ingredients and a box of fettuccine too!

While pasta is cooking, a saucepan melt butter over medium heat. Once butter is melted add 2 c. of cream and whisk constantly until cream is warm. Keep stirring so it doesn’t curdle and add in parmesan cheese. Continue whisking until cheese is melted into sauce (it takes a while for it to melt… I definitely had to tell myself to be patient because it was looking so creamy and gooey and good).
Once cheese is melted, add 1 tablespoon of flour to remaining cup of cream and whisk vigorously to remove all clumps. Turn heat under saucepan up to medium high and whisk in flour/cream mixture. Continue whisking over stovetop until fully incorporated and thickened. Then add salt and pepper to taste. Oh the cream is so good. It is so rich and that fresh parmesan gives is that true alfredo goodness.
Drain pasta but don’t rinse. Return to pot and cover with sauce. Serve immediately and top with more cheese and cracked pepper. And try to keep yourself from scarfing down this creamy rich goodness!

1 comment:

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

With reference of your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In 1943, during the war, Di Lelio sold the restaurant to others outside his family.In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).See also the site of “Il Vero Alfredo” http://www.ilveroalfredo.it, which also contains information on franchising.I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome. I inform you that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.Best regards Ines Di Lelio

{ h e l l o }

Hi! I'm Shannon - recipe experimenter and new resident of Portland. I'm the owner of Plum Street Prints, and started this outlet as a place to record my love of cooking, sewing, + parties. I am a wife, active mother of 3, lover of learning, fan of all things domestic, and I've never met a chocolate I didn't like. I'd love to have you follow along! xo, Shannon